"Another sleeper of the vintage from Angludet, the 2011 exhibits a dark ruby/purple color as well as a sweet bouquet of licorice, spring flowers, black currants and cherries. With medium body, silky tannins, surprising stuffing and succulence, this seductive, lush, well-endowed Angludet can be enjoyed over the next decade. Drink by 2024."
Robert Parker Wine Advocate 90pts
Owned by the Sichel family since 1961, Angludet is situated at the heart of the prestigious appellation of
Margaux and surrounded by Cru Classé properties. It is the responsibility of Benjamin Sichel, whose constant
quest for quality is reflected in his policy of drastically limiting the yield of each vine plant and finding the
natural balance of the entire vineyard, in order to get the best expression of this exceptional terroir in every
glass. Angludet's wines enjoy a worldwide reputation for their elegance, aromatic finesse and their exceptional
Surrounded as it is by Grand Cru Classé properties, Château Angludet would almost certainly have been
included in the famous 1855 Classification, had the property not been broken up as part of an inheritance
settlement. In an act of faith (given the property's state of decay) and belief in Angludet's potential, the Sichel
family bought the estate in 1961. Since then, the Sichels have worked tirelessly to restore and, indeed,
improve the vineyard and cellars, giving Angludet back the reputation its exceptional terroir deserves.
SURFACE : 32 hectares.
AVERAGE AGE OF VINES : 25 years.
GRAPE VARIETIES : 55% Cabernet Sauvignon, 35% Merlot, 10% Petit Verdot.
TERROIR: Very poor soil. Mixture of gravel and medium sized pebbles with some sand.
Traditional vinification is carried out in cement vats. Vatting lasts for between 20 and 30 days, depending on
the vintage and, after the malolactic fermentation, the wines go into barrel (one-third renewed every year) and
remain there for 12 months. The final selection of which wines will go to make the final blend for Château
Angludet is made in the following February or March. The process of selection is strict (as only the best wines
can be included) and is done by a series of tastings. Once the final blend has been done, the wine is fined
with egg whites and very lightly filtered before bottling.